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Hubert Keller (Chocolate Meringue Mousse, Fruit with Orange Foam and Tiny Surprises) – 5 stars; Michael Schlow (Milk Chocolate Cake with Peanut Butter Chocolate Candies and Honey Almond Cream) – 2½ stars; Tim Love (Strawberry Three Ways: Chocolate Covered Strawberry, Strawberry Milkshake and Chicken Fried Strawberry) – 3½ stars
He is the author of The Cuisine of Hubert Keller and is the co-author of Dr. Dean Ornish's Eat More, Weigh Less. Keller was the first guest chef with Jean-Marc Fullsack to cook a dinner for a president (Clinton) in White House history and to train the White House chef in healthy cooking with the guidance of Jean-Marc Fullsack. [3]
The renovation, designed by Keller's wife, Chantal, eventually cost more than US$4 million. The original Fleur de Lys was ranked as one of the top 40 restaurants in the United States in 2004, 2005, and 2006 by Gayot restaurant guide.
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Quickfire Challenge: The chefs had to survive working the line at chef Hubert Keller's restaurant, Fleur de Lys, for 30 minutes. The winner, determined by Keller, received immunity from elimination. Winner: Lee Anne; Elimination Challenge: The chefs had to prepare a signature dish to be served to the judges and the other Top Chef contestants ...
Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle.
1. Lemon Pie Bars. Lemon juice, lemon zest, and lemon extract are all featured in this ultra-lemony dessert that seems ideal for an easy take on a classic dessert favorite.
[1] [2] When asked to develop a dessert for a Southern Foodways Alliance event in 2011, he developed a pie inspired by the lemon meringue pies typically offered in area seafood restaurants. [ 1 ] [ 3 ] Unlike lemon meringue pies, which typically use a shortcrust pastry base and are topped with meringue, Smith's recipe calls for a saltine ...